POINSETTIA COOKIES
Source of Recipe
Yme2a
List of Ingredients
2 1/3 cups all purpose flour
1 tsp salt
1 cup butter or margarine
1 cup sifted powdered sugar
1 egg
9 cinnamon classic starlight candies, finely crushed
Royal Icing (recipe below)
Colored nonpareil sprinkles
Recipe
Mix flour and salt in a bowl. Beat butter in another bowl until creamy.
Beat in sugar until light and fluffy. Beat in egg. Stir in flour mixture.
Stir in candies. Divide dough in half, shape each half into 4x4" square.
Wrap each in plastic wrap. Chill 2 hours.
(2.) Heat oven to 350 degrees. Coat baking sheets with nonstick spray.
Roll out dough, half at a time, between 2 sheets of waxed paper into 12x10" rectangle, 1/8" thick. Cut each half into 2" squares. For each square, cut diagonally from each corner toward center, 3/4". Turn down alternate corners of each cookie, placing tips in center to create a pinwheel effect. Place cookies on baking sheets.
(3.) Bake 8 min. or until firm. Remove cookies to cool. Fill pastry bag fitted with 1/4" writing or star tip with frosting. Pipe medium size dot in center of each poinsettia. Dip frosting into sprinkles to cover dot. Let stand until set, then serve, if desired, with a hot cup of coffee or a cold glass of milk.
MAKES 5 DOZEN COOKIES...
(ROYAL ICING)---Using powdered egg whites, follow package directions
for preparing equivalent of 1 egg white.
Beat egg white and 1/8 tsp cream of tartar in bowl until foamy.
Beat in 1 cup sifted powdered sugar, continue beating until thick and creamy.
Cover until ready to use
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